Easy Dump-and-Bake Spanish Rice and Chicken Casserole Baked in a Camp Cast Iron Dutch Oven
Easy one-pot dinner meal with Pobalno Chilies, Ground Beef, and Cheese. A no-fail beauty in your 12-inch camp cast iron Dutch oven.
Author: Sulae @ beerandiron.com
Chile Relleno Con Cerveza – Camp Cast Iron Dutch Oven Casserole Version
Easy one-pot dinner meal with Pobalno Chilies, Ground Beef, and Cheese. A no-fail beauty in your 12-inch camp cast iron Dutch oven.
Sausage and Tots Easy Breakfast Casserole Recipe – Cooked in a Camp Cast Iron Dutch Oven
Sausage and Tots Easy Breakfast Casserole Recipe – Baked in a Camp Cast Iron Dutch Oven
Some folks like to get everything out and ready before they start the fire. Others like to get everything ready while the fire is heating up. It’s up to you. Me? I like to get everything out and ready before I light the fire. First, I don’t like racing the briquettes. That’s when I feel like the briquettes are hot and ready but my ingredients are not. Second, I kind of like to enjoy my coffee there while I watch the charcoal briquettes burn and heat up. On a colder morning, I enjoy a good warming-up in front of that charcoal chimney.
The Sausage: You don’t have to use a whole pound of sausage. And, you don’t have to use breakfast sausage; Italian sausage works good too. AND, you could use ground beef. AND! You could mix the different sausages and meats.
The Tater Tots: I have to be honest, I am not a big fan of using processed foods in my recipes. But, at the same time, I am a big fan of “easy.” Sometimes, “easy” ain’t so good. But, sometimes “easy” is VERY GOOD! This is one of those kinds of “easy.”
Frozen or thawed? The tots can be frozen when you put them in…but…it’ll take longer. Likewise, we really don’t want them to be completely thawed and at room temperature. Here’s the consideration: We have brought them to camp in our cooler or ice chest and they will have thawed some by the time we get there or by the time we are ready to use them. And, we pulled them out and opened the bag before we lit the fire. They will thaw a bit more. Yes, they will still be cold and hard. It’s okay. They will cook in that pot…no worries.
Another option would be to use about 2 pounds of baked potatoes that have been cooled and shredded up with a cheese shredder. If you go this route, you will need to consider the salt content. The dish may need a bit of salt added over those shredded potatoes when you add them to the top of the dish as the tater tot substitute.
Another tip if you are using shredded baked potato is to create a bit of a hash brown from the potatoes before adding them to the top of the recipe (see Step 17).
I suggest baking the potatoes the evening before and keeping the cooled potatoes in the ice chest or cooler. Or, baking the potatoes at home and packing them with you to camp. The skin? I would just leave it there on the potato. Mamma always said, “you eat that skin; that’s where all the vitamins are.” I don’t know about where the vitamins are but it’s A-OK to leave the skin on those baked potatoes and just shred them up.
A note about using baked potatoes: You will need to adjust for the salt…but…as always: Salt to taste. Here’s an article I have on the Salt-to-Taste copout (tongue in cheek): https://beerandiron.com/salt-to-taste.
First, set everything up and have it at the ready including your tools and utensils. It’s inevitable that you’ll be looking for the one thing when it’s time.
The Cast Iron
This recipe will do very well in a 12-inch regular (shallow) camp cast iron Dutch oven. A 10-inch may work but I’d suggest a deep 10-inch Dutch oven.
Supplies You May Need (Affiliate Links)
- Cutting Board and a Knife for the Meat; to keep the cut bacon pieces and to store the large sausage patty
- Cutting Board and a Knife for the Onions and to store the shredded cheese
- Cheese Shredder
- Wooden Spatula
- Wooden Wok Shovel or a Spoon (optional)
- Paper Towels
- Bowl and Fork to Scramble the Eggs with the Milk and Pepper
- Meat Chopper (optional)
- Fork to scramble the eggs
- Bowl for the eggs and milk
- Scissors (if you prefer to cut the onions and bacon without a cutting board and knife).
I didn’t include the list of in-camp Dutch oven supplies you’ll need for cooking in your camp cast iron Dutch ovens. The tools I listed her are recipe-specific. If you’d like me to list a full list here to include the Dutch oven-specific needs, let me know and I’ll start doing that from now on.
Ingredients:
4 Slices of Bacon
1 Pound / 450g of Breakfast Sausage
1-2 Bunches of Green Onions (chopped with the green chives separated from the white bulb bottoms)
2½ Cups of Grated Cheddar Cheese (divide out ½ -1 cup for the last steps).
2 Cups of Milk (any fat)
4 Large Eggs
½ teaspoon of Pepper
Salt to Taste
2 lbs. Tater Tots, Frozen
Instructions
Step 1: In a bowl, crack the four eggs, add the milk and pepper, and scramble very well.
Step 2: Open the Sausage and create a large flat patty-like shape, almost like a large disk of sausage.
Step 3: Cut the bacon perpendicular and into small strips. Just make a little pile of bacon pieces near the sausage.
Step 4: Cut the green onions. Start at the green, chive ends and make thin cuts all the way towards the transition area. When you reach the white bulb area, cut the white area and keep it separated from the green chives. Don’t over-think this step…a little more of green with white or white with green…it’s all good.
Step 5: Open the pack of tater-tots and have them nearby.
Right now, we have our egg mixture ready, the sausage is ready, and bacon is prepared, our green onions are chopped, and the tots are at the ready. Come on baby, light the fire!
Step 6: Set 24-30 or more charcoal briquettes to fire in the charcoal chimney.
Step 7: While the fire is heating, place your 12-Inch cast iron camp Dutch oven near the charcoal chimney to pre-heat / pre-warm.
Now, let’s cook!
Step 8: Once the briquettes are ready, place the 12-inch camp cast iron Dutch oven over 24-30 or more charcoal briquettes to heat up very hot.
Step 9: Add the bacon to the hot Dutch oven and cook until crispy. When the bacon is done, scoop the small pieces out, and set them aside (maybe on a paper towel to catch the excess oil). This is where you will find the wok shovel to be invaluable. Use the wooden spatula to scoop the bacon bits into the wok shovel and set them aside.
Step 10: Let the bacon fat in the hot 12-inch camp cast iron Dutch oven get very, very hot. Then add the large, patty-like shape of breakfast sausage to the hot pot. We want to brown and caramelize the sausage on one side and then the other BEFORE we break it up.
Add the sausage in one large chunk. Don’t (yet) mix or break up the sausage. Let the sausage sear and brown a bit on one side. Then, flip the large patty over and brown the other side. This WILL add a layer of flavor that does make a difference.
Step 11: Once the sausage has browned nicely, break up the sausage and cook thoroughly. There may be quite a bit of fat and oil produced during this process. That’s okay. If there is quite a bit of liquid fat in the pot, move the sausage to one side of the pot and use a few paper towels to soak up the excess grease.
Leave about 2-3 tablespoons of fat in the pot for sautéing. If you need more oil, add some butter or oil to the pot and let it heat.
Chef Tip: Most of the time when cooking in camp, the Dutch oven sits on slightly unlevel ground and things will “pool” to one side of the pot. PERFECT! Move the browned sausage to the “uphill” side of the pot and then let the fat drain “downhill.”
Chef Tip: That greasy paper towel makes for a great fire starter. Chunk it or save it for the next fire.
Step 12: Add the white bulb parts of the green onions to the pot and mix with the sausage. Sauté until the onions are soft and ready.
Step 13: Pull the pot from the fire so we can put our dish together without the fear of burning stuff.
Step 14: Spread the sausage and onions out evenly over the bottom of the Dutch oven.
Step 15: Add 1-2 cups of cheese to the top of the sausage. I usually don’t measure the cheese; I usually use a couple of handfuls of cheese and just make a nice layer there above the sausage. DO NOT mix or stir in the cheese with the sausage.
Step 16: Pour in the egg mixture and evenly over the cheese-covered sausage. Careful here and go slowly. Pouring the egg in too fast will “wash away” the ingredients that are already in the pot. Pour slow and in a circular motion. DO NOT stir the pot.
Step 17: Add the tater tots to the top of everything. Use your hand. If you pour in the tater tots from the bag, the weight of the tots will “push” the ingredients aside. Use your hand and add a few at a time. “Sprinkle” them on the top. Some will sink; that’s okay. DO NOT mix in the tater tots. Just let them sit on the top.
If you are using shredded baked potatoes, grab a handful at a time and cover the mixture with the shredded potatoes. Then, decide if you’d like some salt. If so, sprinkle a bit on the top of the potatoes.
Step 18: Return the lid to the pot. From the pile of briquettes we have already, transfer 16-18 hot charcoal briquettes evenly on the lid.
Step 19: Set 8-10 hot charcoal briquettes in a circle about the size of the diameter of the bottom of the Dutch oven and set the Dutch oven over these 8-10 briquettes.
Step 20: Turn the pot in 10-15 minutes. Rotate the lid in one direction 1/3 of a turn. And then, turn the whole pot 1/3 of a turn in the other direction. Do this 2-3 times.
Step 21: After 30 minutes, use a fork to sneak out a tot. Give it a taste test. Is it done? Does it need more time? Are the eggs done? You may need to bake for another 15 minutes.
Step 22: When the tots are fully warmed and the egg is fully cooked, remove the pot from the fire. Remove the lid and set aside on a lid stand. Place the remaining bits of cheese on the top (1/2 – 1 Cup), sprinkle the cut green onion chives over the top, and evenly spread out the bacon bits we cooked earlier. Put the lid back on the pot.
Step 23: Place all the hot briquettes you have on the top of the lid of the Dutch oven (remove all heat from the bottom of the Dutch oven). If you have a few extra, you can add them as well. We are now BROILING the ingredients to really toast the tots and cheese. Let the cheese melt and toast for about 5-10 minutes. Check after 5 minutes to make sure you don’t burn it.
Step 24: Once the cheese is melted and the dish is ready, it’s time for breakfast!!
I use a wooden spoon or a wok shovel to cut and scoop out from the pot and directly into the bowl. ENJOY!
Summary
And the recipe is now yours!
This is a crowd-pleaser for sure. You’ll likely feed 4-6 people with this one.
Creating this recipe at home in a home Dutch oven is very doable as well. If you do bake this recipe at home and in your home’s oven, leave the lid off the Dutch oven while you bake.
CHEERS!
You all keep on cooking in those cast iron beauties and enjoying those glasses of that fermented barley pop.
We’ll see you next time.
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Sausage and Tots Easy Breakfast Casserole
A layered breakfast casserole that is very easy to prepare in camp and bake in your 12-inch Camp Cast Iron Dutch Oven
Equipment
- Cutting Board for the Meat
- Cutting Board for the Onions
- Cheese Shredder
- Wooden Spatula
- Wooden Wok Shovel or a Spoon (optional)
- Paper Towels
- Bowl – to Scramble the Eggs with the Milk and Pepper
- Meat Chopper (optional) (optional)
- Fork to scramble the eggs – to scramble the eggs
- Scissors – if you prefer to cut the onions and bacon without a cutting board and knife
Ingredients
- 4 Slices Bacon
- 1 Pound Breakfast Sausage
- 1-2 Bunches of Green Onions – chopped with the green chives separated from the white bulb bottoms
- 2½ Cups Grated Cheddar Cheese – divide out ½ -1 cup for the last steps.
- 2 Cups Milk – any fat percentage
- 4 Large Eggs
- ½ teaspoon Pepper
- Salt to Taste
- 2 lbs. Tater Tots – Frozen
Instructions
- In a bowl, crack the four eggs, add the milk and pepper, and scramble very well.
- Open the Sausage and create a large flat patty-like shape, almost like a large disk of sausage.
- Cut the bacon perpendicular and into small strips.
- Cut the green onions. Keep the “green” chive parts and the “white” bulb parts separate.
- Set 24-30 or more charcoal briquettes to fire in the charcoal chimney.
- Once the briquettes are ready, place the 12-inch camp cast iron Dutch oven over 24-30 or more charcoal briquettes to heat up very hot.
- Add the bacon to the hot Dutch oven and cook until crispy. When the bacon is done, scoop the small pieces out, and set them aside.
- Add the large, patty-like shape of breakfast sausage to the hot pot. Brown and caramelize the sausage on one side and then the other BEFORE breaking it up. Once the sausage has browned nicely, break up the sausage and cook thoroughly.
- Remove the excess oil from the pot and leave about 2-3 tablespoons of fat in the pot for sautéing the onions. If you need more oil, add some butter or oil to the pot and let it heat.
- Add the bulb parts (white parts) of the green onions to the pot and mix with the sausage. Sauté until the onions are soft and ready.
- Spread the sausage and onions out evenly over the bottom of the Dutch oven and layer 1-2 cups of cheese to the top of the sausage.
- Pour in the egg mixture and evenly over the cheese-covered sausage. Pour slow and in a circular motion. DO NOT stir the pot.
- Add the tater tots to the top of everything. Use your hand and add a few at a time. Just layer them on the top.
- Return the lid to the pot and place 16-18 hot charcoal briquettes evenly on the lid. Then, set the Dutch oven over a circle of 8-10 hot charcoal briquettes under the Dutch oven and set the Dutch oven over these 8-10 briquettes.
- Turn the pot in 10-15 minutes.
- After 30 minutes, use a fork to sample a tater tot for a doneness-taste-test. You may need to bake for another 15 minutes.
- When the tots are fully warmed and the egg is fully cooked, remove the lid and place the remaining cheese on the top (1/2 – 1 Cup), sprinkle the cut green onion chives over the top, and evenly spread out the bacon bits. Put the lid back on the pot.
- Place all the hot briquettes you have on the top of the lid of the Dutch oven to broil the ingredients (remove all heat from the bottom of the Dutch oven). Let the cheese melt and toast for about 5-10 minutes. Check after 5 minutes to make sure you don’t burn it.
Notes
The Sausage: You don’t have to use a whole pound of sausage. And, you don’t have to use breakfast sausage; Italian sausage works good too. AND, you could use ground beef. AND! You could mix the different sausages and meats.
The Tater Tots: I have to be honest, I am not a big fan of using processed foods in my recipes. But, at the same time, I am a big fan of “easy.” Sometimes, “easy” ain’t so good. But, sometimes “easy” is VERY GOOD! This is one of those kinds of “easy.”
Frozen or thawed? The tots can be frozen when you put them in…but…it’ll take longer. Likewise, we really don’t want them to be completely thawed and at room temperature. Here’s the consideration: We have brough them to camp in our cooler or ice chest and they will have thawed some by the time we get there or by the time we are ready to use them. And, we pulled them out and opened the bag before we lit the fire. They will thaw a bit more. Yes, they will still be cold and hard. It’s okay. They will cook in that pot…no worries.
Another option would be to use about 2 pounds of baked potatoes that have been cooled and shredded up with a cheese shredder. If you go this route, you will need to consider the salt content. The dish may need a bit of salt added over those shredded potatoes when you add them to the top of the dish as the tater tot substitute.
Tried this recipe?Let us know how it was!
Beer Berry Cobbler Recipe – Cooked in a Camp Cast Iron Dutch Oven
Cobblery, fluffy, berry-ey, buttery, and lemony. Yes lemony. You’ll love the lemon liveliness of this Beer Berry Bake Recipe in a Camp Cast Iron Dutch Oven.
Chicken Marbella Recipe – Cooked in a Camp Cast Iron Dutch Oven
Easiest pack-up-and-go recipes. A deep, dark chicken recipe with prunes, capers, and olives in a nice beer marinade.
Tenderize, Beer-Brine, and Cook the Easiest and Best Tasting Chicken Breast
This guide on how to prepare chicken breast will take you from package to plate. There are no rules here and any part of this guide could be used in creating other recipes. Often, we will tenderize, brine, and prepare the chicken for other recipes than those that call for whole chicken breasts.
Sometimes we will cut up the chicken for soups, stews, and even Chicken Satay and kabobs.
My goal with this recipe is to both offer a complete guide as well as be a resource for many other recipes that use chicken breast meat as an ingredient. Each step of this recipe can be considered a stand-alone section.
PART 1 – HOW TO TENDERIZE THE CHICKEN BREAST
You will need three things here (affiliate links):
- Cutting Board: https://amzn.to/3u7rUCp
- Needle Tenderizer: https://amzn.to/3ueg619
- Tenderizing Mallet: https://amzn.to/3vU1HI0
I use red cutting boards for meats. The cutting board will take a lot of abuse during this process. You will want one that SITS FLAT AGAINST THE COUNTERTOP. Some have little legs or elevations to them. The pounding will cause them to bounce.
The needle tenderizer should have a “springboard.” The one in the link above has a round disk that is spring activated. When the needles penetrate the meat, the little springboard “pushes” the meat back as you pull the needle tenderizer back from the meat. Even with the little springboard, the meat will want to stick to the device. Needle tenderizers without that little springboard are frustrating to use. Period.
The tenderizing mallet is used to “flatten” or “spread out” the chicken meat. I don’t use plastic wrap for this process. Many people do and that’s A-OK. This is not a debate-like issue; it’s just a preference.
Why Tenderize?
My grandfather, Pops as we all called him, would ask questions like, “Good morning Sulae! How’d that bed sleep?” Or daddy would get a new car, “Hey! That’s a fancy car! How’s it drive?” And, at dinner and on my sixth serving of bar-b-que ribs, “Hey Sulae! How’s them ribs eatin’?”
We all know the problem with plan old chicken breast: It don’t “eat good”…not at all. But, we also all know that it seems to be the most sought after pieces of the bunch that can be pulled from that bird. For me? I prefer chicken thighs…and as things go…my wife and son don’t care for the dark meat. Chicken breast and chicken thighs are both chicken, but they have different chicken “flavors” and textures. Chicken thighs are just easier to eat…plain and simple. I want my chicken breast to be as easy to eat as chicken thighs.
Tenderizing the chicken breast meat is the solution.
I’ve seen stores sell thin-sliced chicken breast meat and folks thin-slice the chicken at home. Thin-slicing does help create a piece of meat that will more evenly cook…but will still be tough.
Bottom line: Tenderizing the chicken breast before cooking is the way to go. It’s an extra step but really doesn’t take that long. The meal will be more enjoyable and the leftovers won’t be neglected to the point of spoiling and being tossed.
PART 2– HOW TO BEER-BRINE CHICKEN BREAST
Equipment you will need for this part (affiliate links):
- Large Bowl
- Zipper Bags (2.5-Gallon Size: https://amzn.to/498YEtD)
- Measuring Spoon
- Drying Rack (https://amzn.to/3OjNz0W) or Tray (https://amzn.to/3vWR6fy)
- Paper towels
Remember this ratio: 12:1. For every 12-ounces of beer, you will add 1-Tablespoon of salt. Believe it or not…SALT IS MORE IMPORTAINT THAN THE BEER.
I am a registered nurse…imagine that! And, I know that there is a “low sodium” movement. I’m okay with that…only…I don’t really watch my sodium all that much. I watch the 1000 other things that I feel are a real problem. Regardless of whatever we all think about salt, it’s salt that makes a brine a brine. You will need the salt to make the brine “work.”
With that being said, if you are looking to reduce your salt intake, then forego the brining. I suggest you tenderize and then cook your chicken.
YOUR CHICKEN WILL NOT TASTE AS SALTY AS THE BRINE.
I cannot taste “salty” for you. What do I mean? Salt tastes salty…but how salty something is depends in the one tasting the meal. Two people can sit down to have a meal. One may add salt feeling the meal is not salty enough. Another may not enjoy the same meal because he or she feels the meal is too salty.
For me…subjectively…this twelve to one (12:1) beer to salt ratio is perfect. The ONE HOUR limit I put on my time-in-the-brine is perfect as well. I’ll brine my tenderized chicken breast meat for only ONE HOUR and then pat dry the chicken breasts before storing or cooking.
In-The-Brine-Time
Normally, you’d brine a piece of meat for hours or days. This chicken meat has been tenderized and has been “opened up” to receive that brine more readily. If the chicken sits too long in the brine, it usually becomes too salty…for me.
If you are worried about too much salt or over-salting / over-brining the chicken breast for your and your family’s subjective taste preferences, consider a trial run using only two chicken breasts. I know. I know. If it comes out too salty or under-salted, the two chicken breasts may be ruined and wasted. Then again…so goes trying new recipes…I know I’ve been disappointed by the ingredients another person’s recipe called for. And the good news: When I modified that recipe, it worked perfectly. Same goes with this one.
If you are preparing this recipe for the first time: DON’T try it with a bunch of chicken; start with two or four chicken breasts and TRY IT FIRST to make sure you have your in-the-brine-time where you want it.
PART 3 – HOW TO COOK THE CHICKEN BREAST
FYI: You can forego the searing in oil and go straight to the oven as a bake…I’ll explain…
I am a proponent of Maillard Reaction. Cooking is chemistry…plain and simple…our kitchens are our in-house chemistry laboratory (and some of y’all are mad scientists). The Maillard Reaction happens when we sear our meat. A “chemical reaction” occurs “between amino acids and reducing sugars to create melanoidins.” Well, that’s what Wickipedia says anyway (https://en.wikipedia.org/wiki/Maillard_reaction). I just know that whatever happens during pan searing or pan sautéing results in the food tasting more delicious (it’s why toasted bread tastes better than a plain-from-the-wrapper slice does).
I use oil to pan sear the chicken first. Then, after the chicken is toasted up really well, I finish the chicken in the oven on a grill pan. This allows for the excess broth AND oil to drain away from the chicken…and we don’t use too much oil either…about a tablespoon per chicken breast.
Too Much Oil! In the video, I inadvertently added too much oil for those first two chicken breasts and it seemed like they were being fried more than being pan seared. It’s okay to pour some of the oil off if you’ve added too much.
Too Little Oil! Too little oil causes problems too. The pan will dry out and the chicken will just burn.
This is why we pat dry and sear the chicken in batches.
Cast iron is the cookware of choice to get the Maillard Reaction…heck…it’s just the cookware of choice, right! To get that nice, seared crust, the meat’s immediate surface area must reach about 300°F / 148-150°C. That means the cast iron must be hotter than that to get the meat’s surface that temperature.
Now, meat will not sear if there is moisture at the surface. We need to sear the meat at a very hot temperature to keep the broth from flowing resulting in boiled meat.
Water boils at 212°F / 100°C. If water or the moisture from the chicken is bubbling around the surface of that chicken, then it’ll work like a radiator in the car. It’ll keep the chicken’s surface area at 212°F / 100°C and you’ll not reach the required 300°F / 150°C for the Maillard Reaction to occur.
This is the reason we pat-dry the chicken after brining the chicken and why we “flour” our chicken before we start cooking it. We dust the chicken with flour before we add it to that pan. We want the moisture in the chicken and not at the surface of the chicken (there’s a “but” in there I’ll cover later).
Will the chicken meat absorb some of the oil?
“Heck yeah!” – Napoleon Dynamite
If you are looking for chicken breast without oil, then “heck yeah,” there too! Just forego the pan searing and bake the chicken. Will the baked chicken taste as good as pan seared chicken that has been finished in the oven? The simple answer is, “No.” But, will it taste good? Again…“Heck yeah!”
Sauté / sear your chicken in batches. WHY? There is an eternal battle that has always existed between cast iron and the food. The hot cast iron tries to heat the food and the cooler food tries to cool the cast iron. It’s like warm water from the faucet; there’s no “warm” water coming from the hot water tank…it’s either hot or cold water. The two waters “mix” to create “warm” water. Too many chicken breasts in a single cast iron skillet or pot will cool the pot rather than the pot heating the chicken. The broth will flow and the chicken will boil.
How many chicken breasts can you sauté/sear at a time. Here’s my suggestion:
10.25-inch Skillet: 1-2 chicken breasts
12-inch Skillet: 2-3 chicken breasts
15-inch Skillet: 3-4 chicken breasts
I have a 17-inch skillet. The problem then becomes the size of your burner on the stove. The center of that very large skillet will be the area that’s the hottest. You may could fit 4-5 chicken breasts in that large 17-inch-er, but you’ll not get that sear you’re looking for.
Considering Camp Cast Iron Dutch Ovens:
Take the diameter of your oven and multiply that by two. That number tells you how many charcoal briquettes to place under your Dutch oven. I often will even add more than that number.
10-inch Camp Dutch Oven: 1-2 chicken breasts
12- inch Camp Dutch Oven: 2-3 chicken breasts
14-inch Camp Dutch Oven: 3-4 chicken breasts
16-inch Camp Dutch Oven: 3-5 chicken breasts (maybe)
Ready to Cook
Cooking Instructions:
Step 1: Add 1 cup of flour (white, wheat, almond, or your choice) to a large bowl.
Step 2: Add 1 tablespoon of oil for every 1 chicken breast you are going to add to that skillet at that time. Don’t consider all the chicken breasts batches you are planning. Only add 1 tablespoon to the skillet per chicken breast you are planning to sear per batch.
Step 3: Place a grill/griddle pan in the oven with the grill side up. Set the oven to 350°F /175°C.
Step 4: Bring that oil in the skillet to the smoke point. VERY HOT.
Step 5: While the oil is heating up, place the pat-dried chicken breast into the bowl of flour and dust both sides. Give them a dusting…no crusting.
Step 6: Add the appropriate number of chicken breasts to the skillet and let the meat sear on one side. You will start to see the chicken meat develop a “halo” of white-ish, cooked meat around the edges.
Step 7: Flip the chicken breast over and sear the other side.
Step 8: While the chicken is searing on the second side, prep the next batch of chicken breast in the flour.
Step 9: Transfer the seared, yet still under-cooked chicken breast to the grill side of the grill/griddle pan that is in the oven. You’ll hear a bit of a sizzle…Perfect!
Step 10: Start the next batch of chicken breasts and continue searing your largest pieces first with the smaller pieces going in last.
Step 11: After the last piece of chicken is in the oven, cook the chicken to an internal temperature of 165°F / 73-75°C. I use a wired/wireless thermometer. When I pull the chicken out of the oven, I check each piece with an instant-read thermometer. Here are a couple of (affiliate) links to the ones I use:
ThermoPro TP07 Wireless Meat Thermometer: https://amzn.to/3OkKYUA
ThermoPro TP19H Digital Meat Thermometer: https://amzn.to/42iV4Ls
My advice: Watch the prices! I’ve bought the TP07 in November 2023 for $23.99. They are running (01/28/2024) $51.88 (USA). The same brand has a 2-temp and 4-temp options that are cheaper than this one.
EXTRA! EXTRA! EXTRA!
Sometimes I will make a dish that requires the whole chicken breast meat and add it to the dish before I place it in the oven. The chicken will finish cooking along with the rest of the recipe.
I do hope you learned something today. I have a few other recipes and videos that are related to this one:
https://beerandiron.com/beer-brined-chicken-piccata-beer-and-lemon-sauce/
https://beerandiron.com/basic-beer-brine-template-recipe/
https://beerandiron.com/how-to-beer-brine-whole-chicken/
https://beerandiron.com/beer-brined-coconut-kale-chicken/
https://beerandiron.com/cantina-jack-chicken-recipe-in-a-camp-cast-iron-dutch-oven/
Thanks for visiting Beer and Iron. You all keep on enjoying your frosted glasses of that fermented barley pop and cooking on those cast iron beauties.
We’ll see y’all next time!
Slumgullion Recipe – Pure Comfort Food Cooked in a Camp Cast Iron Dutch Oven
And easy 6-Ingredient Bread Recipe that will help learn how bread bakes in a camp cast iron Dutch oven. Easy to bake in the home oven as well.
Easy Beer Bread Rolls – Bread Baked in a Camp Cast Iron Dutch Oven Recipe
And easy 6-Ingredient Bread Recipe that will help learn how bread bakes in a camp cast iron Dutch oven. Easy to bake in the home oven as well.
Cheesy White Chicken Chili Low-and-Slow in a Cast Iron Dutch Oven Recipe
Low-and-Slow Cheesy White Chicken Chili in a Cast Iron Dutch Oven Recipe
This recipe is how you show off your cast iron skills at meal preparation for your family. This is a great Sunday-at-home, all-day-cook, low-and-slow, baby-it’s-cold-outside meal that is easy-easy-easy and will taste like you’ve been…well…cooking it all day.
LINKS TO RELATED RECIPES:
Cast Iron Cream and Beer Cornbread Recipe
Beer Brined Coffee Crusted Pork Roast
I prepare this recipe when the opportunity presents itself. It’s one of my yardarm to yardarm cooks and what I call the Buddy Cook. Let me explain. I love a good low-and-slow cooked pork or beef roast. If I have a roast that I am going to cook in my oven for 6-7 hours, why not cook another, easy-to-make recipe at the same time? After all, it costs the same to cook food in one 5-quart cast iron Dutch oven as it does if there are TWO pots in that oven.
You could create this same recipe in a crock pot. But, you know what…and I can’t put my finger on it…but it does taste different coming out of that cast iron.
We’re going to chop a few ingredients, open a few cans, layer out ingredients, cover that pot and put it in the oven for the next 6-7 hours. Then, we’ll pull it from the oven, shred out chicken, and let it simmer and thicken a bit before we mix in some cheese and serve.
I usually use that simmering time to take care of the food (usually a roast) that I prepared in my other Dutch oven.
My oven is big enough to hold two 5-quart cast iron Dutch ovens or one 5-quart and a 7-quart cast iron Dutch ovens.
The beer to use is a lager-style brew. A Mexican lager is perfect. I found one from Bombastic Brewing with salt and lime. Bombastic is a local brewer here in Idaho and you may not be able to find this same beer. And, that’s okay. Any good Mexican Lager or even many other beers will work perfectly in this recipe. I’d avoid your IPAs, porters, and stouts. Stick with something crips and clean…any easy-drinker should work well.
The Cast Iron
This chili recipe will work perfectly in a 5-Quart Cast Iron Dutch Oven. And, most home ovens will handle two 5-Quart Cast Iron Dutch Ovens at the same time. Many will accommodate a 5-Quart Cast Iron Dutch Oven and a 7-Quart Cast Iron Dutch Oven at the same time.
Here’s how we Low-and-Slow a roast: https://beerandiron.com/low-and-slow-roast/
Truth be known, I’d likely not cook this recipe by itself and all alone in that oven. I’d cook just perfect in a crock pot (speaking truth). But, there’s no reason to Buddy Cook when cooking in an oven all day long. Unless we’re cooking something in our 9-quart cast iron Dutch oven, I will buddy cook every time.
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Equipment
Cheese Shredder
Colander to drain and rinse the beans
Cutting board for the peppers, onions, and cilantro or the parsley.
Knife
Whisk
Ingredients
Fresh Stuff
2 or 3 Boneless and Skinless Chicken Breasts
1 Small Purple Onion (a yellow or white is A-OK)
2-4 Minced Cloves of Garlic
2 Poblano Chili Pepper (could substitute bell peppers but those Poblano chilis hold up much better during the long cooking time)
Canned Stuff
1 4-ounce cans of Fire-Roasted Diced Green Chilies (or one 7-ounce can; I prefer mild)
1 Cup of Green Salsa Verde
2 Cans (or 3 cups of home prepared) White Beans
Seasonings
1 teaspoon of Cumin
1 teaspoon of Oregano
½ teaspoon of Garlic Powder
½ teaspoon of Onion Powder
To Thicken
⅓ Cup of White Flour (Optional)
Before Serving
1-2 Cups of Shredded White Cheese or Pepper Jack Cheese folded in.
To Garnish
Chopped Cilantro or Parsley
Lime
Avocado
Cornbread
Time To Cook
Preparation
First, preheat your oven to 200°F or about 93°C. Then prepare all of your ingredients.
Step 1: Dice up the one onion and mince up the 2-4 cloves of garlic.
Step 2: Chop or dice up the 2 Poblano Chili Peppers
Step 3: Rinse and drain the white beans. You can use 2 cans of white beans or use 3 cups of home-prepared white beans. I usually make a plain-Jane batch of beans the day before to have on hand for this recipe and for other uses as well.
Step 4: Prepare the cans of green chili peppers. Just open and set aside.
Step 5: Measure out 1 Cup of Green Salsa Verde.
Step 6: Measure out all of the seasonings and blend together well. Don’t worry about the flour at this point. We’ll talk about the flour in a bit.
Layer the Ingredients
Get out your 5-quart cast iron Dutch oven. There’s no searing or sauteing in this recipe. We will set this up in layers.
Step 7: In the bottom of the 5-quart cast iron Dutch oven, place a layer of onions with the garlic.
Step 8: Add a layer of the Poblano Chili Peppers
Step 9: Add a layer of the drained white beans.
Step 10: Evenly as possible (perfection is not essential), spread out the seasonings on top of the beans.
Step 11: Lay the chicken on top of what we’ve layered thus far. Just lay the chicken breast out flat. Don’t press it down and under the ingredients. Add the chicken with a gentle push to set it flat.
Step 12: Pour over 12-ounces of a Mexican Lager to the pot. You may think you don’t have enough liquid in that pot. Trust me on this one; it’ll seem to liquid-ey by the time you pull it form the oven.
Step 13: Add a layer of the canned chili peppers. The chicken is rounded and expect the chili peppers to kinda slide to the sides.
Step 14: Add the cup of Salsa Verde on top of all the ingredients.
Cook the Chili
Step 15: Cover the pot. Place the full Dutch oven into the preheated 200°F or about 93°C for the next 6-7 hours.
Now, we are going to pull the chili from the oven and place it on the stove top to simmer.
Step 16: After 6-7 hours. Remove the Dutch oven from the oven and place it on the stove top on low heat to continue simmering. It’s going to seem a bit “watery.” Hang on…we’ll tend to that in a bit.
Step 17: Check for saltiness. I usually find that the salt in my canned ingredients provide enough satiness. Nonetheless, this is a good time to check for saltiness and add some if you think it needs it.
Step 18: Pull the chicken from the pot and place it on a cutting board or a larger bowl (expect it to break apart as you are pulling it from the pot). Using two forks, shred the chicken completely. You could chop it, but I like to shred the chicken. Leave a few larger pieces of chicken in there.
Step 19: Before you return the chicken to the pot, ask yourself if the remaining liquid seems a bit too liquid-ey. If so, add ⅓ cup of white flour to thicken things up.
Step 20: Then, return the chicken to the pot. And just let it simmer until dinner time (given your dinner time is within the next 30-45 minutes or so).
Serve the Chili
Prepare the avocados, cheese, and other goodies for dinner as you let the pot simmer and thicken.
Step 21: Fold in 1-2 cups of white shredded cheese into the chili after you take it off the heat and you are ready to start serving. Don’t mix the cheese in; just fold the cheese into the chili.
Time to eat!
Serve this chili with some wedges of avocado and topped with a bit of cilantro or parsley. Squeeze a bit of lime on the top for a bit of a zing to your meal.
I love a nice, big piece of cornbread with my chicken chili.
Summary
If you’ve been following Beer and Iron for any time, you’ll see my pattern of creating recipes with (seemingly) lots of step numbers. I tend to break the simple steps down that most recipe authors include all in one step. There’s nothing wrong with that…it’s just a different way. I like to write recipes out in simple, one-and-a-time, and step-by-step instructions.
And that’s it yall, Low-and-slow Cheesy White Chicken Chili in a Cast Iron Dutch Oven Recipe. If you are going to cook a roast low and slow and there’s room for this chicken chili or maybe another roast, you might as well cook them together.
You all keep on cooking in those cast iron beauties and enjoying those glasses of that fermented barley pop.
We’ll see you next time.
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Low-and-Slow Cheesy White Chicken Chili in a Cast Iron Dutch Oven Recipe
I prepare this recipe when the opportunity presents itself. It’s one of my yardarm to yardarm cooks and what I call the Buddy Cook. The BUDDY COOK: I love a good low-and-slow cooked pork or beef roast. If I have a roast that I am going to cook in my oven for 6-7 hours, why not cook another, easy-to-make recipe at the same time? After all, it costs the same to cook food in one 5-quart cast iron Dutch oven as it does if there are TWO pots in that oven.You could create this same recipe in a crock pot. But, you know what…and I can’t put my finger on it…but it does taste different coming out of that cast iron. We’re going to chop a few ingredients, open a few cans, layer out ingredients, cover that pot and put it in the oven for the next 6-7 hours. Then, we’ll pull it from the oven, shred out chicken, and let it simmer and thicken a bit before we mix in some cheese and serve.
Equipment
- Cheese Shredder
- Colander – to drain and rinse the beans
- Cutting Board – for the peppers, onions, and cilantro or the parsley.
- Knife
- Whisk
Ingredients
Fresh Stuff
- 2-3 Boneless and Skinless Chicken Breasts
- 1 Small Purple Onion – a yellow or white is A-OK
- 2-4 Minced Cloves of Garlic
- 2 Poblano Chili Pepper – could substitute bell peppers but those Poblano chilies hold up much better during the long cooking time
Canned Stuff
- 2 Cans 4-ounce cans of Fire-Roasted Diced Green Chilis – or one 7-ounce can; I prefer mild
- 1 Cup Green Salsa Verde
- 2 Cans White Beans – or 3 cups of home prepared White Beans
Seasonings
- 1 teaspoon Cumin
- 1 teaspoon Oregano
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
To Thicken
- ⅓ Cup White Flour Optional
Before Serving
- 1-2 Cups Shredded White Cheese or Pepper Jack Cheese
To Garnish
- Chopped Cilantro or Parsley
- Lime
- Avocado
- Cornbread
Instructions
- First, preheat your oven to 200°F or about 93°C. Then prepare all of your ingredients.
- Dice up the one onion and mince up the 2-4 cloves of garlic.
- Chop or dice up the 2 Poblano Chili Peppers
- Rinse and drain the white beans.
- Prepare the cans of green chili peppers. Just open and set aside.
- Measure out 1 Cup of Green Salsa Verde.
- Measure out all of the seasonings and blend together well.
- Get out your 5-quart cast iron Dutch oven. There’s no searing or sauteing in this recipe. We will set this up in layers.
- In the bottom of the Dutch oven, place a layer of onions with the garlic.
- Add a layer of the Poblano Chili Peppers
- Add a layer of the drained white beans.
- Spread out the seasonings on top of the beans.
- Lay the chicken on top of what we’ve layered thus far. Just lay the chicken breast out flat.
- Pour over 12-ounces of a Mexican Lager to the pot.
- Add a layer of the canned chili peppers.
- Add the cup of Salsa Verde on top of all the ingredients.
- Cover the pot. Place the full Dutch oven into the preheated 200°F or about 93°C for the next 6-7 hours.
- After 6-7 hours in the oven, pull the chili from the oven and place it on the stove top to simmer on low heat.
- Check for saltiness.
- Pull the chicken from the pot and shred the chicken completely. Leave a few larger pieces of chicken in there.
- Before you return the chicken to the pot, add ⅓ cup of white flour to thicken things up (optional)
- Then, return the chicken to the pot. And just let it simmer until dinner time (given your dinner time is within the next 30-45 minutes or so).
- Prepare the avocados, cheese, and other goodies for dinner as you let the pot simmer and thicken.
- Before serving, fold in 1-2 cups of white shredded cheese into the chili after you take it off the heat.
Notes
Serve this chili with some wedges of avocado and topped with a bit of cilantro or parsley. Squeeze a bit of lime on the top for a bit of a zing to your meal.
I love a nice, big piece of cornbread with my chicken chili.
And that’s it yall, Low-and-slow Cheesy White Chicken Chili in a Cast Iron Dutch Oven Recipe. If you are going to cook a roast low and slow and there’s room for this chicken chili or maybe another roast, you might as well cook them together.
You all keep on cooking in those cast iron beauties and enjoying those glasses of that fermented barley pop.
We’ll see you next time.
Tried this recipe?Let us know how it was!
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